This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cos…
"In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Bev…
Controlling foodservice costs
by National Restaurant Association (U.S.)
fromAlways learning
The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management…
Controlling foodservice costs
by National Restaurant Association (U.S.)
fromAlways learning
The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management…